Delicious Shiratama Dango: Easy Homemade Sweet Treats
Shiratama Dango are delightful, chewy rice dumplings that are quick and easy to make, perfect for any occasion.
Equipment
- mixing bowl
- Pot
- spatula
- slotted spoon
- parchment paper
Ingredients
For the Dango
- 100 g glutinous rice flour the main ingredient for chewy texture
- 50-70 ml water adjust for dough consistency
- 1-2 tablespoon potato starch optional, helps with binding if using mochiko
For the Toppings
- dark brown sugar syrup (kuromitsu) drizzle over the dango
- roasted soybean powder (kinako) adds a nutty flavor
- ice cream pair with your favorite flavor
Instructions
Step-by-Step Instructions
- In a mixing bowl, whisk 100 g of glutinous rice flour until lump-free.
- Gradually pour in 50-70 ml of water and mix gently with a spatula until combined into a smooth dough.
- Divide the dough into equal portions, roll into cylinders, and cut into small pieces.
- Roll each piece into a round ball, pressing a small indentation in the center.
- Lay the dango on parchment paper to prevent sticking while bringing a large pot of water to a boil.
- Gently drop the dango into boiling water and stir occasionally, cooking for 3-4 minutes until they float.
- Transfer the dango to ice-cold water to halt cooking and set their texture for 5-10 minutes.
- Drain and serve with your choice of toppings or freeze leftovers for later enjoyment.
Notes
Don’t skip the cooling time for the right texture! Experiment with different toppings to discover your favorites.
Nutrition
Serving: 1dumplingCalories: 70kcalCarbohydrates: 16gProtein: 1gSodium: 1mgPotassium: 10mgIron: 1mg
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